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Cakes and Cobbler Mixes and Pudding Mixes:
Cake in a Jar
(use any cake or quick-bread recipe such as pumpkin bread.)
Ingredients:
Your favorite cake or quick bread mix
8 straight sided wide-mouth canning jars
8 lids and rings for jars
Directions for jar:
In pint size, straigh-sided wide-mouth jars, put 1 cup of bvatter in each greased jar. Make sure to keep the rims of the jars clean. Put in preheated oven 350 degrees F (175 degrees C). Place jars on a cookie sheet to keep from tipping over while baking. Bake for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. While they are baking, have your jar lids boiling in a pan of water. When the cake is done, take one jar out at a time (Caution! Use HEAVY oven mitts!!) and add the hot lid and screw on your jar ring, and let set and cool. It will seal as it cools. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. After it cools it will pull away from the jar and when you are ready to eat, open and pop out the cake and enjoy!!
Note: Unsealed jars should be stored in the refrigerator and eaten within 2 weeks. Sealed jars may be stored with other canned food or placed in a freezer. The cake is safe to eat as long as the jar remains vacuum-sealed and free from mold. Do not keep baked items in a jar for too long!!! They can spoil!
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Carrot Cake Mix
2 cups sugar
2 teaspoons powdered vanilla
1/2 cup chopped pecans
3 cups all-purpose flour
2 teaspoons baking soda
1 Tablespoon cinnamon
1/4 teaspoon nutmeg
Directions:
Combine and blend ingredients in a small bowl. Store in an airtight container or sealed jar.
Attach to Jar:
Carrot Cake
Makes 1 13x9 inch cake
1 package of Carrot Cake Mix
1 1/2 cups vegetable oil
3 large eggs
3 cups grated carrots
1 (8 ounce) can crushed pineapple
Preheat oven to 350 degrees F and grease 13x9 inch pan. Place Carrot Cake Mix in large mixing bowl. Make a well in the center of the mix and ad the oil, eggs, carrots and pineapple. Blend until smooth. Pour into the prepared pan and bake for 40 to 50 minutes, or until a toothpick inserted into center comes out clean. Cool the cake and frost if desired or dust with powdered sugar.
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Cobbler Mix
1 cup all-purpose flour
1 teaspoon baking powder
1 cup sugar
1 teaspoon powdered vanilla
Directions:
Combine and blend the ingredients in a small bowl. Store in and airtight continer or sealed jar.
Attach to Jar:
Berry Cobbler
Serves 8 to 10
4 cups fresh berries (blueberries, raspberries or boysenberries)
1/4 cup orange juice
1/4 cup sugar
1 teaspoon cinnamon
1 cup unsalted butter, melted
1 egg
1 package cobbler mix
Preheat oven to 375 degrees F. In large mixing bowl combine berries, juice, sugar and cinnamon. Place berries in 13x9 inch pan. In small mixing bowl blend the butter with the egg. Add the Cobbler Mix and stir until the mixture sticks together. Drop the cobbler topping by tablespoonfuls on top of the berry filling. Bake for 35 to 40 minutes or until the topping is golden brown and filling is bubbling. Allow to cool for 15 minutes before serving.
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Lemon Poppy-Seed Cake Mix
This cake is delightful with its lemony flavor and the added crunch of poppy seeds.
1 1/2 cups sugar
3cups cake flour
1 1/2 teaspoon baking powder
1/4 cup poppy seeds
Directions:
Combine all the ingredients in a large mixing bowl. Blend with a wire whisk. Store the mix in a jar or airtight container.
Attach to Jar:
Lemon Poppy-seed Cake
Serves 8
3/4 cup butter
6 eggs
1/3 cup milk
1 teaspoon vanilla extract
1 teaspoon lemon extract (not lemon juice)
Zest of 1 lemon
1 package lemon Poppy-Seed Cake Mix
Glaze:
1/2 cup sugar
1/2 cup lemon juice
Preheat oven to 350 degrees F. Butter an 8 to 9 cup Bundt pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating after each addition. Add milk, extracts, and lemon zest. The mixture will look curdled. Add the Cake Mix, and continue to beat on medium speed for 3 to 4 minutes until mixture is smooth. Pour the batter into greased pan and bake for 45 to 55 minutes. Glaze: Combine sugar and lemon juice in a small saucepan over medium heat, and bring to boil for 3 minutes. When cake is removed from oven, poke cake all over with a wooden skewer and brush glaze over cake. Let the cake stand for 1 hour and remove from pan to cool on a wire rack. Wrap the cake in plastic wrap.
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Spiced Apple Cake Mix
3 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
1 teaspoon powdered vanilla
1 1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped nuts
1/2 cup golden raisins
Directions for Jar:
Combine and blend ingredients in a medium bowl. Store in a jar or airtight container.
Attach to Jar:
Spiced Apple Cake
Serves 8 to 10
1 package spice apple cake mix
1 1/2 cups canola oil
3 large eggs
3 cups chopped apples
Preheat the oven to 350 degrees F and grease a tube or Bundt pan. Place the spiced apple cake mix into a large mixing bowl. Make a well in the center of the mix; add the oil, eggs, and apples. Stir until mixture is smooth. Pour into the prepared pan and bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Cool; remove from the cake pan.
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Vanilla Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp. nutmeg
1 tsp. salt
3 cups cornstarch
1/2 tsp. vanilla extract
Directions:
Mix all except the vanilla, and store in an airtight container.
Attach to Jar or Container:
Vanilla Pudding
To prepare, mix 1/2 cup of mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then add 1/2 tsp. vanilla extract.
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Chocolate Pudding Mix
2 1/2 cups nonfat dry milk
5 cups sugar
3 cups cornstarch
1 tsp. salt
2 1/2 cups baking cocoa
Directions:
Mix and store in airtight container.
Attach to Jar:
Chocolate Pudding
To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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Coconut Cream Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1 tsp. salt
3 cups cornstarch
1 1/2 cups shredded unsweetened coconut
1 tsp. coconut extract
Directions:
Mix the extract and the shredded coconut in a small bowl until the extract is absorbed. Add the coconut to the other ingredients and store in airtight container.
Attach to Jar:
Coconut Cream Pudding
To prepare, add 2/3 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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Butterscotch Pudding Mix
2 cups nonfat dry milk
5 cups brown sugar, packed
1 tsp. salt
3 cups cornstarch
Directions:
Mix and store in airtight container.
Attach to Jar:
Butterscotch Pudding
To prepare, add 1/2 cup mix to 2 cups milk. Heat and stir constantly while boiling. Cool, then serve.
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Jar Recipe Links
